Savory Spring Dutch Baby

Deep dish baked oven pancakes like this savory spring Dutch baby are a fun and flavorful alternative to the usual breakfast and brunch fare. Fresh herbs incorporated into the batter really set this Dutch baby alight! The springy additions of leeks and asparagus are the perfect way to showcase the season’s offerings so whip up a batch this weekend.

Preheat oven to 425°F. Once oven is fully heated, place a 10-inch cast iron skillet in the oven to heat for at least 25 minutes.

While pan heats, whisk eggs in a large bowl until very light and fluffy. Add milk, melted butter, flour, herbs, zest, salt, and pepper, and gently whisk until smooth.

Carefully remove hot cast iron pan from oven and place remaining 1 Tbsp butter in the pan to melt. Once foaming ceases, pour the batter into the hot pan. Immediately return the pan to the oven and bake until puffed and set, about 20 – 25 minutes.

Carefully remove the Dutch baby from the oven and decorate with sautéed leeks, roasted asparagus, and fried eggs to serve.